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Boneless Chicken Wings Recipe

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This recipe for Boneless Chicken Wings is from Koblers Cook!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sweet Hot Sauce:

1 cup ketchup
1/2 cup honey
1/2 cup brown sugar
1/4 cup siracha
2 Tab. Brown mustard
2 Tab. cider vinegar
1 Tab. cayenne pepper

Flour Dredge:
3 pounds cornstarch
1 1/4 pounds all purpose flour
1/2 cup granulated garlic
1/2 cup onion powder
1/2 cup paprika
1/4 cup ground black pepper
1/4 cup cayenne pepper

Chicken: 4 to 6 boneless chicken breasts
1/2 cup milk
12 dozen eggs
Directions:
Directions:
1. For the sweet sauce: Combine the ketchup, honey, brown sugar, siracha, mustard, vinegar, cayenne pepper and 2 Tab. water and cider in a large bowl and whisk vigorously until everything is mixed well.
2. For the flour dredge: Mix together the cornstarch, flour, granulated garlic, onion powder, paprika, black pepper and cayennete in a large bowl.
3. For the chicken: Heat a deep-fryer to 350 degrees
4. Cut the chicken into strips approximately the size of your thumb making each strip as even as possible. Whisk together the milk and eggs in a large shallow dish for the egg wash. Roll the chicken strips in the flour dredge until even coated, shaking off the exess. Then dip in the egg wash. Then dip in the flour dredge once again.
5. In batches, place the chicken strips in the fryer basket and drop into the oil. Cook until they all begin to float, about 5-6 minutes. Toss them in a large bowl with some sweet hot saue until even coated. Repat with the remaining chicken.
Personal Notes:
Personal Notes:
I cut it in half for about 4-5 people.

 

 

 

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